Anti Inflammatory Coconut Curry Noodles

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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4 cups chicken broth
1 tsp salt

For the broth

2 tbsp coconut oil
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
1 tsp ground coriander
1 can (13.5 oz) full-fat coconut milk
2 cups chicken broth
1 tbsp coconut aminos
1 tbsp apple cider vinegar
½ tsp salt

For the noodles

8 oz wide rice noodles

For the vegetables

2 medium carrots, peeled and julienned or thinly sliced
2 cups kale, stems removed and leaves roughly chopped

For serving

¼ cup fresh cilantro, roughly chopped (optional)
2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and pour in 4 cups chicken broth. Add 1 tsp salt and bring to a gentle simmer over medium heat. Reduce heat to medium-low and poach the chicken, partially covered, for 15–18 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
2
Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or slice it into bite-sized pieces. Discard the poaching liquid.

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